I never thought to discuss the menu until we'd emerged from our two-hour car ride and someone announced that mum was making her special spinach pie. Oh dear, perhaps it was important to have told someone that my beloved once announced as a child that he was so hungry, he could eat vegetables. Or that the freezer in his childhood home usually contained half a sheep and half a pig. Or that his dad is known to eat a slab of meat on toast for breakfast. Needless to say, my mother's filo, feta and spinach pie was eaten one small bite at a time that night followed by a swig of beer after each forced mouthful. This story is now a family legend and my sibling's spinach pie jokes are still giving them a laugh at family dinners.
Eight years later, a number of vegetarian dishes have happily made their way onto our weekly menu-for-two. Most recently, I found a recipe for zucchini, carrot and corn pancakes. I am particularly partial to corn so I'm very fond of this flavoursome fritter. It's the parmesan that makes them though. A delicious cheesy bite. I'd recommend them for a weekend breakfast. Or jump on the Meat Free Monday bandwagon and mix them up for a light and tasty meal. You'll be joining a growing brigade of celebs, fashionistas and everyday folk who are following founders Sir Paul McCartney and his daughters Mary and Stella to raise awareness of the climate-changing impact of meat production and consumption. You might even like to try your hand at spinach pie. It hasn't been made for us for eight years now but I have fond memories of the crunchy, buttery filo pastry top. A safer bet would be to try these beauties:
Serves 4 (makes 12 pancakes)
3/4 cup milk
3 eggs
90g butter, melted, cooled
3/4 cup plain flour
2 small zucchini, grated
2 small carrots, peeled, grated
125g can corn kernels, drained, rinsed
1/4 cup chopped fresh flat-leaf parsley leaves
3/4 cup grated parmasen
Alfa One rice bran oil cooking spray
3 medium tomatoes, cut into wedges
50 baby rocket
2 tablespoons Italian dressing
1. Whisk milk, eggs and butter together in a large jug. Place flour in a bowl. Make a well in centre. Using a metal spoom, stir in milk mixture until just combined. Squeeze excess liquid from zucchini. Add zucchini, carrot, corn, parsely and 2/3 cup parmesen to milk mixture. Stir until just combined. Season with salt and pepper.
2. Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Using a spatula, spread lightly. Cook for 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 pancakes, spraying pan with oil when required.
3. Place tomato and rocket in a bowl. Drizzle with dressing. Toss to combine. Sprinkle with remaining parmesan. Serve packcakes with tomato mixture.
Source: Super Food Ideas March 2010
Meat free days are a brilliant idea. We do meat free dinners a few times a week. It's healthier and allows me to expand my cooking repertoire! :)
ReplyDeleteThanks for stopping by Lorraine. As a Not Quite Nigella fan, I'm very excited. I just made your nutty caramel popcorn last week and it was devoured by all who tried it. Yummo. Keep the great ideas comin'!
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